ESB (Extra Strong Bitter) 2016.006 - Beer Recipe - Brewer's Friend

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ESB (Extra Strong Bitter) 2016.006

209 calories 20.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bakke Brugg
Calories: 209 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)
Created: Monday May 16th 2016
1.068
1.016
6.8%
48.7
13.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.58 kg United Kingdom - Maris Otter Pale5.58 kg Maris Otter Pale 38 3.75 90%
620 g United Kingdom - Crystal 60L620 g Crystal 60L 34 60 10%
6.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
75 g East Kent Goldings75 g East Kent Goldings Hops Pellet 5 Boil 40 min 40.12 75%
25 g Northern Brewer25 g Northern Brewer Hops Pellet 7.8 Boil 10 min 8.62 25%
100 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 67 °C 60 min
5 L Sparge -- 75 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.6
Mash volume with grains 22.7
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 14.7 L) 13.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.2 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 20
Going into fermentor 20
Total: 32.1  
Equipment Profile Used: System Default
"ESB (Extra Strong Bitter) 2016.006" Strong Bitter beer recipe by Bakke Brugg. All Grain, ABV 6.78%, IBU 48.73, SRM 13.29, Fermentables: (Maris Otter Pale, Crystal 60L) Hops: (East Kent Goldings, Northern Brewer)
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  • Public: Yup, Shared
  • Last Updated: 2016-05-16 12:10 UTC